Honest to Goodness White Sorghum Flour is a nutritious, gluten-free grain with a mild sweet flavour and soft texture. It's a staple for many gluten-free bakers and can be found in many gluten-free flour blends. Our Sorghum Flour can be used as an ideal substitute for traditional wheat flour in many of your favourite baking recipes from sourdough bread and crumbing to delicious cookies. It is also the key ingredient to make Jowar bread popular to traditional African and Indian cuisine. Naturally gluten-free and rich in a variety of nutrients and antioxidants, this Australian grown grain is packed with fibre and protein, making it a great option as a tender crumbing ingredient when baked. No GMO. Unbleached and preservative-free. No added sugar. Storage: Refrigerated storage is recommended at 15 degrees Celsius or below.HOW TO USESorghum Flour is a very versatile flour, with its ability to be incorporated into both sweet and savoury recipes. Gluten-Free Bread: Replace 25-30% of wheat flour with Sorghum Flour in traditional bread recipes or mix it with other gluten-free flours like Rice Flour, Tapioca Flour or binders such as Xanthan Gum for a delicious gluten-free bread. For General Baking: Use it as a direct substitute for all-purpose flour in cookies or try making gluten-free crackers by combining Sorghum Flour with seeds, water, oil, and seasonings, then bake until crisp.GROWING & PROCESSINGSorghum originated in Africa thousands of years ago and spread throughout Asia and the Middle East. Our unbleached wholegrain flour is made from Australian-grown white Sorghum grain and is locally milled to create this smooth, wholegrain flour for you to enjoy.INGREDIENTSWhite Sorghum Flour 100%
Honest to Goodness White Sorghum Flour is a nutritious, gluten-free grain with a mild sweet flavour and soft texture. It's a staple for many gluten-free bakers and can be found in many gluten-free flour blends. Our Sorghum Flour can be used as an ideal substitute for traditional wheat flour in many of your favourite baking recipes from sourdough bread and crumbing to delicious cookies. It is also the key ingredient to make Jowar bread popular to traditional African and Indian cuisine. Naturally gluten-free and rich in a variety of nutrients and antioxidants, this Australian grown grain is packed with fibre and protein, making it a great option as a tender crumbing ingredient when baked. No GMO. Unbleached and preservative-free. No added sugar. Storage: Refrigerated storage is recommended at 15 degrees Celsius or below.HOW TO USESorghum Flour is a very versatile flour, with its ability to be incorporated into both sweet and savoury recipes. Gluten-Free Bread: Replace 25-30% of wheat flour with Sorghum Flour in traditional bread recipes or mix it with other gluten-free flours like Rice Flour, Tapioca Flour or binders such as Xanthan Gum for a delicious gluten-free bread. For General Baking: Use it as a direct substitute for all-purpose flour in cookies or try making gluten-free crackers by combining Sorghum Flour with seeds, water, oil, and seasonings, then bake until crisp.GROWING & PROCESSINGSorghum originated in Africa thousands of years ago and spread throughout Asia and the Middle East. Our unbleached wholegrain flour is made from Australian-grown white Sorghum grain and is locally milled to create this smooth, wholegrain flour for you to enjoy.INGREDIENTSWhite Sorghum Flour 100%
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Honest to Goodness White Sorghum Flour is a nutritious, gluten-free grain with a mild sweet flavour and soft texture. It's a staple for many gluten-free bakers and can be found in many gluten-free flour blends. Our Sorghum Flour can be used as an ideal substitute for traditional wheat flour in many of your favourite baking recipes from sourdough bread and crumbing to delicious cookies. It is also the key ingredient to make Jowar bread popular to traditional African and Indian cuisine. Naturally gluten-free and rich in a variety of nutrients and antioxidants, this Australian grown grain is packed with fibre and protein, making it a great option as a tender crumbing ingredient when baked. No GMO. Unbleached and preservative-free. No added sugar. Storage: Refrigerated storage is recommended at 15 degrees Celsius or below.HOW TO USESorghum Flour is a very versatile flour, with its ability to be incorporated into both sweet and savoury recipes. Gluten-Free Bread: Replace 25-30% of wheat flour with Sorghum Flour in traditional bread recipes or mix it with other gluten-free flours like Rice Flour, Tapioca Flour or binders such as Xanthan Gum for a delicious gluten-free bread. For General Baking: Use it as a direct substitute for all-purpose flour in cookies or try making gluten-free crackers by combining Sorghum Flour with seeds, water, oil, and seasonings, then bake until crisp.GROWING & PROCESSINGSorghum originated in Africa thousands of years ago and spread throughout Asia and the Middle East. Our unbleached wholegrain flour is made from Australian-grown white Sorghum grain and is locally milled to create this smooth, wholegrain flour for you to enjoy.INGREDIENTSWhite Sorghum Flour 100%
Honest to Goodness White Sorghum Flour is a nutritious, gluten-free grain with a mild sweet flavour and soft texture. It's a staple for many gluten-free bakers and can be found in many gluten-free flour blends. Our Sorghum Flour can be used as an ideal substitute for traditional wheat flour in many of your favourite baking recipes from sourdough bread and crumbing to delicious cookies. It is also the key ingredient to make Jowar bread popular to traditional African and Indian cuisine. Naturally gluten-free and rich in a variety of nutrients and antioxidants, this Australian grown grain is packed with fibre and protein, making it a great option as a tender crumbing ingredient when baked. No GMO. Unbleached and preservative-free. No added sugar. Storage: Refrigerated storage is recommended at 15 degrees Celsius or below.HOW TO USESorghum Flour is a very versatile flour, with its ability to be incorporated into both sweet and savoury recipes. Gluten-Free Bread: Replace 25-30% of wheat flour with Sorghum Flour in traditional bread recipes or mix it with other gluten-free flours like Rice Flour, Tapioca Flour or binders such as Xanthan Gum for a delicious gluten-free bread. For General Baking: Use it as a direct substitute for all-purpose flour in cookies or try making gluten-free crackers by combining Sorghum Flour with seeds, water, oil, and seasonings, then bake until crisp.GROWING & PROCESSINGSorghum originated in Africa thousands of years ago and spread throughout Asia and the Middle East. Our unbleached wholegrain flour is made from Australian-grown white Sorghum grain and is locally milled to create this smooth, wholegrain flour for you to enjoy.INGREDIENTSWhite Sorghum Flour 100%
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